It’s that time of year, when the hedgerows are bursting with delicious, deepest dark purple blackberries, just waiting to be plucked from their brambles. There’s something satisfying about picking fresh fruit that instantly transports me back to childhood – I would pick apples, blackberries, raspberries & cherries for my Mum to turn into the tastiest treats, carefully carried home (usually in my skirt turned inside out & filled with berries that stained – sorry Mum!). I’ve always grown blackberries in the garden – they are really easy to grow either in pots on the patio or along a hedgerow & the more fruit you pick, the more they seem to produce. Plus they have the prettiest little white flowers that the bees adore, so I’m doing my bit for them too!
One of the best ways to enjoy blackberries is encased in pastry, adorning slices of crisp apple & making them pink with their juice (although, I like to freeze a few & pop them in Prosecco to make blackberry bubbles!). Pastry making used to elude me. It is one of those voluptuous little vehicles that carry fabulous fillings into your mouth. Yet, despite it’s beautiful taste & crumbly texture, it can be a bit of a nightmare to make your own – mine used to resemble tasty cardboard! There are so many different types to choose from, then there are all the rules you should follow – keep your hands cold, only use your fingertips, don’t handle it too much, only roll it out once 28 degrees north while standing on one leg, blah blah. It’s exhausting just thinking about it!
Although I would never attempt to make my own filo pastry, I have made my own puff pastry in the past (it’s like making the croissant dough – lots of folding, plenty of butter & leaving to rest for a bit). It does take time, but it is absolutely worth it & I know exactly what’s in it! Shop-bought pastry of any kind can be nice, however I’m pretty sure that all those added little extras they put in are not good for us (don’t get me started on unnecessary & unpronounceable ingredients!). Plus, when it says “all butter” on the packet, it doesn’t necessarily mean just butter (have a look next time you go shopping).
Sometimes a recipe will say “bake blind”. That does not mean tie your apron over your face & wander around your kitchen blindfolded (apparently). It means that once you have lined your tin with pastry, put a sheet of greaseproof paper on top, along with a layer of ceramic baking beans to hold the paper down & allow the pastry to cook a little before you fill it. Baking beans can be found at most supermarkets or good baking supply stores – I got mine from Nisbets Catering Supplies (they are on Fletcher Gate in Nottingham – it’s an Aladdin’s cave in there). In an emergency, you can use dried pasta shapes – they can be reused a couple of times, however they tend to break after that. Once you have baked your pastry case, then it’s ready to be filled or frozen for when you need one! If you are making a fruit pie like this one, you don’t need to bake it blind as your filling isn’t going to be too wet.
For sweet dishes, the basic pastry I make is just butter, flour, sugar & eggs. One of the best tips I’ve discovered is to use icing sugar – your pastry will be smooth, silky & really easy to roll. Depending on the filling, sometimes I’ll add a bit of orange or lemon zest (or both!). It’s always fabulously fluffy in the middle, with that melt-in-the-mouth buttery taste. I have used this recipe for all kinds of pastry delights & it is easy to adapt, so you can change it up as you need or leave it simple & let the filling do the talking.
What you need:
12oz Self-Raising Flour
4oz Salted Butter, room temperature (slightly softened)
4oz Vanilla Sugar or Vanilla Icing Sugar (make your own – just pop a Vanilla pod in a jar of sugar overnight, or add 1/4 teaspoon Vanilla Extract if you don’t have time)
2 large Eggs
Prepared filling – peeled, cored & thinly sliced apple or pear (you only need about three or four regular sized apples/pears for a 12″ pie); washed & drained blackberries or raspberries
2 tablespoons Vanilla Sugar (for the filling)
2 tablespoons of Milk for brushing on top
Zest of an Orange or a Lemon (or half of each mixed) – wash & dry them first to remove any wax or dirt (try to get unwaxed fruit if you can)
Ground Cinnamon (if you are using apples, a dusting of this fragrant spice will enhance the flavour)
What to do:
Pre-heat the oven to 190*C. Prepare your baking tin(s) – there is enough pastry here to make a large 12″ pie or a dozen small ones with lids, so it’s whatever size you are making. To prepare your baking tins, wipe the inside with butter using a piece of greaseproof paper or just your fingers, then dust with flour to coat the butter. This will make them non-stick & your pastry will pop out easily. If you are making a large pie, try using a loose bottomed pie tin (easier to transfer from tin to plate), or lay a couple of long, wide strips of greaseproof paper across each other in the bottom of the pie tin & hanging over the edge by a couple of inches (once cooked, simply lift your pie out). For smaller tartlets or pies, I’ve used patty tins & the silicone cases – they actually work quite well. Whatever tin or case you use, always place it on a baking tray for extra support & ease when removing from the oven later.
Tip the flour into a large mixing bowl & then add the butter, eggs & 4oz of vanilla sugar or icing sugar. If you are using orange & lemon zest, add that too. Get your hands in the bowl & start mixing, squishing everything together to distribute evenly & make a pliable ball of pastry. Dust a worktop with flour & place the dough on top. Dust your rolling pin too (you don’t want the pastry to stick to it!).
Cut the pastry ball in two & set one aside (this will make the top of your pie). Take the other pastry ball & roll it out, turn it & then roll again. If it’s a bit sticky, add another dusting of flour underneath before rolling – use a pallet knife to slide underneath if necessary. Try not to add too much flour to the worktop though, because it will combine with your pastry & become dry. Once rolled, transfer it to the prepared baking tin, making sure that there is no air between the pastry & tin. Use a floured finger to press it gently into all the corners or curves if using a fluted tin, or the dusted handle of a wooden spoon works really well.
Once your pie case is prepared, add the filling. I use regular, uncooked ripe apples or pears that have been peeled & cored, then sliced thinly & fanned out over the bottom of the pastry case. Top with a few luscious blackberries, dusted with a little cinnamon & a good sprinkling of vanilla sugar. Don’t over-fill your pie case – just one layer of sliced fruit & a few berries is sufficient – too much filling will make it soggy underneath (never a good look!) & the pastry won’t cook.
Roll out the pastry top slightly larger than the base, then use your rolling pin to lift it & gently roll it over the pie. Pinch & press the edges together into a pretty pattern using your fingers, all the way around until it is sealed up nicely. If you feel like being a bit creative, cut out shapes with the trimmings to decorate – add after brushing with milk, then brush them too. When I’m making a pie with blackberries in, I like to decorate with flowers, because they look a bit like blackberries & sometimes I’ll add pastry leaves too. It’s just to use up any leftover pastry trimmings – no need to throw them away, just create some pretty shapes for the top.
Brush with a little milk, then prick holes in the top with a sharp knife or a fork. Sprinkle a little vanilla sugar over the top. Bake it in the middle of the oven for about 25 minutes, until it is golden & the filling will be all bubbling out of the tiny holes you made. Don’t worry about the little pools of filling – they will bake into the pastry in the oven & it will be crispy, golden & lovely.
After baking, remove your pie from the oven & place on a cooling rack. Leave it in the tin for a few minutes, as it will be easier to remove once it has cooled down a bit. Even if you are going to eat it hot, you don’t want to be burning your mouth – fruit fillings especially will be like molten lava & tend to be hotter than the sun, so give it a moment & save yourself (& your guests) some pain! If you’re going to eat it cold, just leave it to cool completely in the tin before cutting it.
If you’ve used a loose-bottomed tin, just push the base up from underneath & ease your pie onto a serving plate or board. Slide a pallet knife gently underneath the pie to separate it from the actual tin base. If you’ve use the greaseproof paper method, simply lift it out & transfer to a plate, then slice, serve & share!
So next time you have an abundance of blackberries, forget the crumble & pack them in a pie! A x